Day 70: Confetti Potato Salad ♥

Isn't it pretty?! And it tastes good -- make that great -- too! Since it has no mayonnaise, it would be perfect for outdoor eating and potlucks, to say nothing of half-way healthful.

The funny thing, however, is that I was little impressed after making it. It was okay ... but nothing special. Whoa, was I surprised when it went on the table with babyback ribs - a great combination, by the way. And the next night, it tasted even better.

I lightened the original Gourmet recipe and added crunch and salt. Next time, I won't change a thing -- except to allow ample chilling time.

CONFETTI POTATO SALAD
Active time: 45 minutes (with about 10 minutes to do something else)
Time to table: 5 hours (including 4+ hours in the frig)
Makes 8 cups


1 1/2 pounds potatoes, skins on (see ALANNA's TIPS)
1 1/2 pounds sweet potatoes, peeled

1 large onion, chopped finely
1 red pepper, chopped finely
4 stalks celery, chopped finely

DRESSING
2 tablespoons white wine vinegar
4 tablespoons Dijon mustard
2 tablespoons sweet pickle relish
1/4 cup olive oil
2 teaspoons kosher salt
Salt & pepper to taste

Place a steamer basket in a large pot or Dutch oven, then fill with water just below bottom of steamer. Bring to a boil. Cut the potatoes in about half-inch cubes and arrange evenly in the steamer basket. Cut the sweet potatoes in about half-inch cubes and arrange evenly over the potatoes. Cover and cook for 15 - 20 minutes or until potatoes are cooked through.

Chop the onion, red pepper and celery and set aside. Whisk together the dressing ingredients in a large bowl, then add the cooked potatoes and the onion mixture. Combine well. Season to taste. Refrigerate for at least for hours before serving.

NUTRITION ESTIMATE
Per 1/2 Cup: 116 Cal (27% from Fat, 6% from Protein, 66% from Carb); 2 g Protein; 4 g Tot Fat; 0 g Sat Fat; 20 g Carb; 3 g Fiber; 26 mg Calcium; 1 mg Iron; 368 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

ALANNA's TIPS
  • Use a yellow-fleshed potato such as Finn.
  • The potatoes need just a bit more heat to cook than the sweet potatoes, make sure to put them in the steamer first.
  • Hot potatoes will absorb more of the sauce's flavors. But since they're still soft, you'll want to use a gentle touch when combining.
SOURCE
Adapted from a recipe from Gourmet, July 1991

0 comments:

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna